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Dutch Split Pea Soup by


1/4 c EVOO
16 oz dried split peas
1 1/2 large onion, chopped
2 carrots, trimmed, peeled and chopped
2 celery stalks, chopped
1-2T Herbs de Provence
8 c vegetable stock


Soak peas overnight.

Heat EVOO in a saucepan. Add the onions and cook until thick. Add the carrots, celery, and leeks; cook for 5 min. Add the split peas, vegetable stock, and s&p. Add the Herbes de Provence.

Simmer for 4 hrs, until the peas become soft. Remove from heat, cool and blend in a food processor until smooth. Season with more s&p if needed.

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